Resources

After reading all about our mission and programs, you can learn more about our work by exploring our publications and related videos.

  • Pastured Protein provides detailed information on the real challenges faced by regional meat producers, and also the opportunities. Increased knowledge, stronger networks, improved systems and new investment are recommended to support the stability and growth of pasture-based, humane, healthy meat production in the Hudson Valley.

  • Twenty years into Glynwood’s story as an organization, our work has evolved, but the core of bringing people together around the preservation and vitality of local environments remains the same.

  • On a warm, sunny day in late summer, Glynwood hosted our second annual Soil Health Field Day at our Farm Business Incubator property in New Paltz, New York. With support from a Sustainable Agriculture Research and Education (SARE) Partnership Grant, Glynwood’s Director of Farm Stewardship, Dave Llewellyn, produced a day-long curriculum of instruction and demonstrations by leaders in the field of soil science and regenerative agriculture.

  • In October 2016, author Laura Lengnick visited the Hudson Valley for a workshop with our farm apprentices and tour of Glynwood’s farm. In this short interview, Laura highlights their lively discussion, climate vulnerability and the effects of climate change on farming practices – based on her book, Resilient Agriculture: Cultivating Systems for a Changing Climate (New Society Publishers, 2015).

  • With support from a Sustainable Agriculture Research and Education (SARE) Partnership Grant, Glynwood’s Director of Farm Stewardship, Dave Llewellyn, produced a day-long curriculum of instruction and demonstrations by leaders in the field of soil science and regenerative agriculture. Presenters at our second annual Soil Health Field Day included Dr. Masoud Hashemi, UMass-Stockbridge School of Agriculture. In this clip, Llewellyn and Hashemi discuss the basics of soil health.

  • Fishkill Farms is a participant in Glynwood’s Cider Project, Kitchen Cultivars and CSA Coalition, and is this year’s Harvest Award recipient for its leadership and commitment to sustainable farming in the Hudson Valley. Here, Josh talks about a recent learning excursion to the UK’s established cider regions, sponsored by Glynwood and Angry Orchard, and the acquisition and planting of 5,000 cider apple saplings to 15 farms in New York.

  • 85% of all food waste in the United States happens at home or in food businesses, including restaurants.* Glynwood recently hosted a one-day workshop for regional chefs on the growing interest in solving this problem. A collaborator in our Regional Food program and our co-host for the event, Eric Gabrynowicz of Restaurant North issues a call to action to other chefs and home cooks to purchase smarter and with a long-term vision for eliminating food loss.